This deliciously moist, sugar-free, fat-free, gluten-free, protein-loaded banana bread is perfect for afternoon tea, picnics and packed lunches. Soft ripe bananas are best for the recipe. The batter can be baked in the individual muffin cups too.

Make a well in the center and add in applesauce, egg whites, mashed bananas, and buttermilk. Stir until just incorporated. Now stir in the hazelnuts.

Spoon the batter into a parchment paper lined loaf pan. Preheat the oven to 180C/350F. Bake the bread in the middle of hot oven for about 55 minutes or until a tester inserted in the center comes out clean. Remove the bread from the oven and cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

105
comments:

This sounds terrific Angie. I have missed your bread posts :) Everything you make is delightful but, I adore all the breads. I have a ton of them pinned :) And yes, I actually make things I have pinned.

Oh my! You make me long to make banana bread and I thought I'd never say that again with all the recipes I've tried. The addition of the hazelnuts is intriguing and in all our years in the Pacific Northwest, I never thought of that, XOXO

The strangest thing happened yesterday; while I Google+ d your amazing bread, I tried to comment, but it just would not let me write...spooky, strange; could be just me! Angie, your bread is super moist and so delicious...even though I'm not gluten free but my daughter's best friend is, and I will forward this amazing recipe to her. Thanks for sharing! xo

This Gluten Free Brown Rice Banana Bread is gorgeous. I love that the bananas add sweetness so no sugar is needed. I love to see that you added my favorite hazelnuts! ;) Happy Friday and have a great weekend ahead.

i had kept a bag of hazelnuts from Europe for special occasions. Maybe it's about time to use it and we get loads of brown rice here, especially in the coming months after the harvest. Thanks for sharing Angie!

This is such a healthy version of banana bread, Angie. Do you think I could use store bought brown rice flour, or is it better to grind your own? I'd like to try this one, the addition of protein is appealing! xx

As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!